Bucatini with Soy-Mirin Tomato Sauce

A fusion pasta dish featuring bucatini tossed in a savory umami-rich tomato sauce made with soy sauce, mirin, and dashi, finished with butter and fresh basil.

italian
japanese fusion
Nutrition

Provides carbohydrates from pasta and tomatoes with moderate amounts of healthy fats from olive oil and butter, plus umami flavors from soy sauce and dashi, though relatively high in sodium.

33% of daily energy
95 g
Carbs
20 g
Total fat
18 g
Protein
NutritiousPeanut FreeShellfish FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerlunchmain coursefamily friendlystovetop

Bucatini with Soy-Mirin Tomato Sauce

America's Test Kitchen (Maggie Zhu)

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Bucatini
1 pound Bucatini
Extra-virgin Olive Oil
0.25 cup Extra-virgin Olive Oil
Garlic Cloves
6 Garlic Cloves minced
Tomatoes
6 Tomatoes cored and chopped, about 5 cups
Soy Sauce
0.33 cup Soy Sauce
Mirin
0.25 cup Mirin
Instant Dashi
0.5 teaspoon Instant Dashi such as Hondashi
Unsalted Butter
2 tablespoon Unsalted Butter
Pepper
0.25 teaspoon Pepper
Fresh Basil
0.5 cup Fresh Basil chopped; or ¼ cup thinly sliced scallions
Parmesan Cheese
Parmesan Cheese grated, optional
Equipment
Large pot

Large pot

Medium saucepan

Medium saucepan

Colander

Colander

Knife

Knife

Cutting board

Cutting board

Wooden spoon

Wooden spoon

Grater

Grater

Instructions
1
Bring 3 quarts water to boil in large pot. Add 1 pound bucatini and cook, stirring occasionally, until al dente, 7 to 10 minutes. Reserve 1 cup pasta cooking water, then drain pasta. Return to now-empty pot.
2
Meanwhile, heat ¼ cup extra-virgin olive oil in medium saucepan over medium-low heat until shimmering. Add 6 minced garlic cloves and cook, stirring often, until edges are light golden, about 2 minutes. Add 5 cups chopped tomatoes and stir to coat with oil. Stir in ⅓ cup soy sauce, ¼ cup mirin, and ½ teaspoon instant dashi and simmer vigorously until sauce is slightly thickened, about 8 minutes.
3
Add sauce and ½ cup reserved pasta water to pasta. Cook over medium heat, stirring often until pasta is fully cooked and sauce clings to noodles, 4 to 6 minutes. Off heat, add 2 tablespoons unsalted butter and ¼ teaspoon pepper and toss to combine. Adjust consistency with additional pasta water as needed. Transfer to serving plates and serve with ½ cup chopped basil and grated Parmesan.
Bucatini with Soy-Mirin Tomato Sauce

Bucatini with Soy-Mirin Tomato Sauce

America's Test Kitchen (Maggie Zhu)

4

servings

0

per serve

0

minutes

A fusion pasta dish featuring bucatini tossed in a savory umami-rich tomato sauce made with soy sauce, mirin, and dashi, finished with butter and fresh basil.

italian
japanese fusion
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Bucatini
1 pound Bucatini
Extra-virgin Olive Oil
0.25 cup Extra-virgin Olive Oil
Garlic Cloves
6 Garlic Cloves minced
Tomatoes
6 Tomatoes cored and chopped, about 5 cups
Soy Sauce
0.33 cup Soy Sauce
Mirin
0.25 cup Mirin
Instant Dashi
0.5 teaspoon Instant Dashi such as Hondashi
Unsalted Butter
2 tablespoon Unsalted Butter
Pepper
0.25 teaspoon Pepper
Fresh Basil
0.5 cup Fresh Basil chopped; or ¼ cup thinly sliced scallions
Parmesan Cheese
Parmesan Cheese grated, optional
Equipment
Large pot

Large pot

Medium saucepan

Medium saucepan

Colander

Colander

Knife

Knife

Cutting board

Cutting board

Wooden spoon

Wooden spoon

Grater

Grater

Instructions
1
Bring 3 quarts water to boil in large pot. Add 1 pound bucatini and cook, stirring occasionally, until al dente, 7 to 10 minutes. Reserve 1 cup pasta cooking water, then drain pasta. Return to now-empty pot.
2
Meanwhile, heat ¼ cup extra-virgin olive oil in medium saucepan over medium-low heat until shimmering. Add 6 minced garlic cloves and cook, stirring often, until edges are light golden, about 2 minutes. Add 5 cups chopped tomatoes and stir to coat with oil. Stir in ⅓ cup soy sauce, ¼ cup mirin, and ½ teaspoon instant dashi and simmer vigorously until sauce is slightly thickened, about 8 minutes.
3
Add sauce and ½ cup reserved pasta water to pasta. Cook over medium heat, stirring often until pasta is fully cooked and sauce clings to noodles, 4 to 6 minutes. Off heat, add 2 tablespoons unsalted butter and ¼ teaspoon pepper and toss to combine. Adjust consistency with additional pasta water as needed. Transfer to serving plates and serve with ½ cup chopped basil and grated Parmesan.
pastadinnerlunchmain coursefamily friendlystovetop
Nutrition

Provides carbohydrates from pasta and tomatoes with moderate amounts of healthy fats from olive oil and butter, plus umami flavors from soy sauce and dashi, though relatively high in sodium.

33% of daily energy
95 g
Carbs
20 g
Total fat
18 g
Protein
NutritiousPeanut FreeShellfish FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

App StoreGoogle PlayMicrosoft Store

Privacy Policy | T&Cs | Contact